Contents
Soft Pumpkin Cottage Cheese Pancakes 🎃🥞
Soft pumpkin pancakes made with cottage cheese, eggs and warm spices. They are naturally free from added sugar and make an easy protein-rich breakfast for babies, toddlers and the whole family.
Cottage cheese and eggs give these pancakes a soft, protein-rich texture, while pumpkin, cinnamon and pumpkin pie spice add warm seasonal flavor without the need for added sugar.
Why You’ll Love These
- No added sugar.
- Protein-rich from cottage cheese and eggs.
- Soft texture for babies and toddlers.
- Easy to blend and cook.
- Made with simple ingredients.
- Great for make-ahead breakfasts.
Ingredients
- ½ cup cottage cheese
- ⅓ cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¾ tsp baking powder
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Butter or oil, for the skillet
Instructions
- Add all of the ingredients to a food processor or blender.
- Blend until completely combined and smooth, scraping down the sides with a spatula as needed.
- Heat a large skillet over medium-low heat.
- Add a small amount of butter or oil and swirl to coat the bottom of the skillet.
- Scoop the batter into the skillet using slightly less than ¼ cup per pancake, leaving space between each pancake.
- Cook for about 3 minutes.
- Flip the pancakes and cook for another 3 minutes, or until completely cooked through.
- Repeat with the remaining batter.
Baby Serving Guide
6 months+: For babies who do not yet have a pincer grasp, cut the pancake into strips approximately the width of 1–2 adult fingers. This shape is easier for little hands to pick up.
Around 9 months+: Once your baby develops a pincer grasp, cut the pancake into small bite-sized pieces about the size of your fingernail.
Baby-Friendly Tips
- Cook thoroughly: Pumpkin makes this batter denser than a typical pancake. Keep the heat medium-low so the outside does not burn before the center is fully cooked.
- Texture: Make sure the finished pancakes are soft and easy to break apart before serving.
- Egg: Egg is a common allergen. Introduce it appropriately and follow your healthcare professional’s guidance if your baby has a higher allergy risk.
- Dairy: Cottage cheese contains milk, another common allergen.
- Wheat: The all-purpose flour contains wheat, which is also a common allergen.
- Added sweetness: The original recipe does not contain added sugar. Brown sugar or maple syrup are mentioned only as optional additions for older children or adults.
Recipe Tips & Variations
- Without a blender: Whisk the wet ingredients first, then whisk in the dry ingredients. The pancakes may have small melted cottage cheese curds inside.
- Whole wheat flour: Whole wheat flour can be used instead of all-purpose flour, but the pancakes will be slightly denser.
- Rolled oats: Rolled oats can also be used instead of flour when using a blender or food processor. Do not use oats if mixing the batter by hand.
- Pumpkin pie spice: If you do not have pumpkin pie spice, use extra cinnamon with a small amount of nutmeg, cloves, allspice or ginger.
- Heat: Cook over lower heat than standard pancakes because the pumpkin makes the batter dense.
Serving Ideas
- Serve in soft strips for younger babies.
- Cut into small pieces for babies with a pincer grasp.
- Pair with mashed berries or soft fruit.
- Serve with plain yogurt if dairy is appropriate.
- For older children and adults, maple syrup may be added if desired.
Storage & Reheating
- Fridge: Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Thaw: Thaw overnight in the refrigerator or on the counter for up to 2 hours.
- Reheat: Reheat in a toaster, toaster oven, air fryer on the lowest setting, skillet over low heat, or microwave for about 30 seconds.
